Chicken Fajita Meal Prep Recipe

A meal prep dish filled with different types of food on a plate, with Chicken and Fajita

5 from 12 votes

Chicken Fajita Meal Prep Recipe

Easy from start to finish, these Sheet Pan Chicken Fajitas take just 30 minutes to make and make excellent (and healthy!) weekday lunch or dinner meal prep bowls to power you through the week. Easily customize to make your own, Chicken Fajitas can be enjoyed with quinoa (shown here), rice, beans, salad, or simply wrapped in a tortilla for a super speedy on-the-go lunch.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Main Course, Meal Prep

Cuisine: American, Mexican

Keyword: Chicken Meal Prep Ideas, Chicken Quinoa Meal Prep, Easy Chicken Fajita Meal Prep Bowls, Meal Prep Ideas, Sheet Pan Fajita Recipe

Servings: bowls

Author: Jessica Randhawa

Ingredients

FOR THE SEASONING

2 teaspoon chili powder
1 teaspoon chipotle chili powder
2 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground coriander
1 teaspoon salt
2 tablespoon olive oil

FOR THE SHEET PAN FAJITAS

1.5 lbs chicken breast or tenders thinly sliced
1 green bell pepper seeded and sliced thin
1 red bell pepper seeded and sliced thin
1 orange bell pepper seeded and sliced thin
1 yellow or red onion sliced

FOR THE FAJITA MEAL PREP BOWLS

2.5 cups cooked quinoa
salsa or homemade Pico de Gallo optional
sour cream or guacamole optional
fresh green onion chopped
fresh cilantro chopped
1 lime sliced into wedges

US Customary - Metric

Instructions

FOR THE SHEET PAN CHICKEN FAJITAS

Preheat oven to 425 degrees F.
In a large bowl whisk together the fajita seasoning with the olive oil. Prepare the chicken and the vegetables by slicing each into approximately equal sizes.
Transfer the sliced chicken, bell pepper, and onion to the bowl with the seasoning and toss well to coat. Spread evenly over a large rimmed baking sheet and bake for approximately 18-22 minutes, stirring once halfway through cooking.
Remove baking sheet from the oven and serve with desired toppings or follow meal prep instructions below.

FOR THE FAJITA MEAL PREP BOWLS

Gather five meal prep containers (see notes for my favorite) and your desired toppings.
First, add half a cup of cooked quinoa to each meal prep bowl, followed by approximately 1 cup of the prepared chicken fajitas and vegetables. Top with desired toppings such as fresh pico de gallo, sour cream, and guacamole.
Seal with a proper and tight-fitting lid and store in the refrigerator for up to 4-5 days.

Notes

Calories calculated without the optional toppings

Nutrition